You can use lots of different things to help give any Christmas cookie you’re making a winter-y look. We’ve used sugar, sanding sugar, nonpareils, sugar strands, confetti sprinkles, snowflake sprinkles, plunger cut snowflakes and shimmering lustre dust too. It’s festive season so don’t be afraid to even use ALL of them. Stick to white when working with creating an edible snow look and it should just look lovely and textured!
Give each cookie a little ‘personality’ with individual decorations. We used gold stars, a pretty holly leaf wreath and a snowflake. You can even pipe party guest’s names onto each cookie and use them as cute place settings! If you’re stuck for time how about using some pre-made icing decorations. We love Wilton’s range of gingerbread people, snow characters and Christmas stockings!
So for some extra treats this holiday season with a little less stress check out our gingerbread house cookie tutorial on Craftsy.com!
There are these Christmas stockings that seem to exist in our heads and we’ve searched for them for two years now to no avail. It’s one of those moments where you think you’ve spotted them somewhere, but then you’re not sure if you completely made them up. These dream stockings would be utterly perfect for our office. We’d stuff them full of pink, white and gold (our brand colours of course) treats and wrapped gifts. Then nestle them on our shared desk like pair of Christmas obsessed workaholics. They’re gold sequin (obviously), but not that polyester lamé type fabric with fake sequin ‘stickers’ on it. Oh no. Glistening gold stitched on sequins. On top of this magical stocking is then a cuff of soft white fake fur. Simple really. Anyway, we settled for the (sort of) next best thing this year. Our dream Christmas stockings… as cookies. Plus we even put together a cool tutorial on how to create them!
01: One of the first steps is to dust off any excess flour from your cookies. This is usually left behind from rolling out your cookie dough on a floured surface just before you cut, chill and bake them. Any left over flour on the surface of your cookies makes them harder to ice. If left when you go to pipe your royal icing it won’t stick or ‘anchor to the cookie’.
02: Now with your 15 second royal icing (we used a mustard / ochre tinted icing so that is would be a lot easier for everyone to actually see this process in the photographs) pipe an outline around the main body of your stocking cookie. Don’t include the cuff area at the top.
Always work one cookie at a time. If you outline all your cookies at once and then go to flood them you’ll be left with a visible outline that because it crusted over and began to dry won’t merge in with the flooded icing.
03: Now with the same 15 second consistency royal icing flood inside the outline. All you need to do is pipe your royal icing within the piped outline from step 02. To even and move around your icing use a cocktail stick in small circular motions.
04: Use your cocktail stick to pop any pesky little air bubbles that appear in your icing. These can also look like small dark ‘shadowy’ dots if they’re underneath the surface. Just use the pointed end of your cocktail stick to pop those too.
05: Now take your confetti sprinkles and layer on top of your royal iced stocking. You can even use star shaped sprinkles too if you have them. We work with two sizes (6mm and 4mm) of white sugar confetti sprinkles for our sequins. White is harder to find, but rainbow should work just as fine. Once added put your cookies aside to set.
06: Once they’ve set you can paint the decorated part of your cookie gold. It’s important to wait until your royal icing is fully dry as you’ll end up with a bit of a mess if you try to paint onto wet royal icing.
07: With your stiffer consistency royal icing pipe some messy blobs on the cuff section of your stoking cookie.
08: Add a furry texture to this section of royal icing using a cocktail stick to drag parts of the stiffer royal icing outwards. Once done leave to set. This could take anywhere from around 1-10 hours depending on the humidity of where you live. Sugar is hygroscopic which means it soaks in moisture from the atmosphere around it making it soften. The dryer the environment the better!
Yay! You should now have some gorgeously stylish Christmas cookies once you’ve decorated your way through an entire batch! Give your Christmas stocking cookies a little twist by using cute star sprinkles instead, try snowflakes and paint them silver or add royal icing holly berries and leaves to adorn the tops of them.
Whilst it’s always fun to have a bigger and more time consuming project on the go for the holiday season sometimes a quick tutorial is all you need for some instantly fun sweets! This is where our easy peasy monster cookies tutorial comes in. Seriously, all you need are circle cookies and some royal icing. In fact you can make this even more ridiculously simple and decorate with fondant and pre-made candy eyes by Wilton instead. Check out our step-by-step guide below for some sugar cookies that are scarily simple to make!
Easy peasy monster cookies tutorial!
Royal icing consistencies explained…
15 second royal icing – This kind of icing has a good fluidity to it, but it’s still nice and stable. It’s perfect for piping outlines AND flooding which cuts down on icing time, materials and mess. All you need to do is to test your royal icing and adjust it. When you drag a butter knife through a bowl of royal icing it should take just 15 seconds for the icing to pool back together. If it’s taking too long add a few drops of water at a time, mix in and test. To quick? Add a teaspoon of sifted icing sugar, mix and test.
Piping consistency royal icing – Piping consistency is a little stiffer than 15 second. We aim for a consistency close to that of toothpaste. It’s also a great consistency for any 3d type detail work… just like the whites of the eyes on these cool cookies! This kind of icing shouldn’t pool or spread. It should hold it’s shape well. If it’s too stiff add a couple drops of water, mix together and test it. Too sloppy… then add a teaspoon of sifted icing sugar, mix and test.
01: Fit a disposable bag with some bright coloured royal icing and pipe an outline around the perimeter of your circle cookie. Remember to work one cookie at a time.
02: As soon as you’ve piped the outline with the same bag, tip and icing flood in the centre of your cookie.
03: Now use a cocktail stick in circular motions to ease any royal icing out to the outline. You’ll also need to get a good even level of royal icing so moving it around with your cocktail stick will help this happen.
You can also get pesky air-bubbles appearing as your work. To get rid of these just use your cocktail stick to burst them. They can be obvious bubbles on top of your icing or they can appear as small dark circular shadows in or underneath the icing.
04: Leave your iced sugar cookies to set for a little bit If you pipe your eyeballs onto the still wet icing you will get a bit of a molten looking mess. By piping onto icing that has already set a bit you’ll get a great 3D effect!
05: Take your stiffer white royal icing and pipe small-medium sized rounds all over the surface of your iced cookie. You can add as many eyes as you like too.
If your white stiff icing forms a bit of a peak at the tips you can flatten or smooth these over with a lightly dampened paint brush. Always use paint brushes, however, that are only ever used on food items.
06: Finally add black sugar pearls to the whites of your monster cookies whilst the white royal icing is still wet to finish each eyeball!
You can pipe little black dots of stiff royal icing instead, but utilising things such as sprinkles of edible pearls are a great and quick way to add detail. We use them all the time. If you want to add cute rosy cheeks (wow that’d make one terrifying monster right?) to your cookies you can even add 2 large pink confetti sprinkles.
One of the things we love about these cookies is that they are amazing to customise! Add rainbow confetti sprinkles to make monstrous dots on it’s skin, pipe a curved line of upside down royal icing teardrops for a gruesome grin, or attach jelly candy fangs on top for a devilish smile!
Not everything at Halloween has to be scary or gory. This year we obviously decided to go down the adorable and fun route with our candy stuffed Jack O’Lantern cupcakes, sweet little fondant bat, and now this cute ghost ghost cookie tutorial! That’s not to say that we’re utter pansies around this time of year (or at all). Oh no. We LOVE a good horror movie… or several (in fact they’re almost the only genre of film we watch). Anyway, to add a touch of sweetness to your Halloween party check out our tutorial below for the cutest ghosts you’ll see this All Hallow’s Eve!
Super cute ghost cookie tutorial!
Royal icing consistencies explained…
15 second royal icing – This kind of icing has a good fluidity to it, but it’s still nice and stable. It’s perfect for piping outlines AND flooding which cuts down on icing time, materials and mess. All you need to do is to test your royal icing and adjust it. When you drag a butter knife through a bowl of royal icing it should take just 15 seconds for the icing to pool back together. If it’s taking too long add a few drops of water at a time, mix in and test. Too quick? Add a teaspoon of sifted icing sugar, mix and test.
Piping consistency royal icing – Piping consistency is a little stiffer than 15 seconds. We aim for a consistency close to that of toothpaste. It’s also a great consistency for any 3d type detail work… just like the arms on these cool cookies! This kind of icing shouldn’t pool or spread. It should hold it’s shape well. If it’s too stiff add a couple drops of water, mix together and test it. Too sloppy… then add a teaspoon of sifted icing sugar, mix and test.
Make sure that you work with this cute ghost cookie tutorial on a flat surface. It’s easy to be so busy that you forget this, but if you work on an unlevel counter or leave your cookies to dry on a wonky worktop then all your lovely royal icing work is going to slide and pool to one side of the cookie. Not good.
01: OK, start by outlining your cookie with your 15 second consistency royal icing and then flood in the centre with the same icing. 15 second consistency icing is such a time (and mess) saver isn’t it? We outlined our cookie with a bit of a flicked shape at the base, but you don’t need if you want a more simplified look.
It’s best to work a cookie at a time instead of outlining all of them then flooding all of them. The reason for this is that your outline will begin to dry and crust over after around 30 seconds. When you go to flood your cookies and even out the icing you’ll end up with an outline semi-dried icing that will crumble into your lovely wet royal icing flooding as you work.
02: With a cocktail stick (or some people use a scriber tool) move and even out your icing to the edges in circular motions. Use your cocktail stick or tool to pop any pesky little air bubbles that you find along the way. These can be obvious bubbles on the surface or they can appear as small dark shadowy circles underneath the icing.
03: Now take two black edible sugar pearls and drop them gently in place onto your cookie where you’d like your cute ghost’s eyes to be! You can have these far apart or even close together, but make sure that they sit even and parallel to each other.
04: Take two pink confetti sprinkles and carefully place these onto your cookie where you’d like it’s cheeks to be. Again, make sure that these are parallel and not wonky (one higher than the other). You can skip this step if you like, but we always feel that a touch of blush on characters give them a particularly sweet and innocent look.
05: You can add a little bit more definition to your cookie by outlining the iced & flooded part of it’s ghostly shape with some white piping consistency royal icing in a piping bag fitted with your size 1 PME Supatube tip.
For your outlining work to really show it’s best to leave your flooded cookies to set or crust for around 30mins to 1 hour before piping on top. This can depend on the humidity of where you live though. Basically, if you pipe wet royal icing onto already or still wet royal icing both will pool or mix into each other. If you pipe wet royal icing onto icing that has crusted or even dried then it will keep it’s own shape.
06: Now you can add tiny little arms by piping thin U shapes underneath the cheeks with more of your piping consistency white royal icing. Those little arms are probably one of our favourite features of these little cuties!
07: With some black piping consistency royal icing in a piping bag fitted with your size 1 PME Supatube tip carefully pipe a little smile on your ghost’s face.
You should, after following this cute ghost cookie tutorial, have one (or several) adorably sweet little ghost sugar cookies gazing up at you ready to party! They look super friendly so we’re pretty sure they’ll go down a treat at the dessert table! Nestle these amongst homemade marshmallows, fluffy cupcakes and bowls of candy for one amazing party selection! You can even bag them up, tie them with matching ribbon and send each off to their own home/tummy!